Green Pea Samosas

I never wrote down the recipe to these samosas, unfortunately, but I can imagine what it would be like? The dough is made with your basic pastry recipe: 2 tablespoons oil per cup of all-purpose flour, plus add a little turmeric. Make sure to roll them out super flat - these need to be thick enough to hold the hearty filling but thin enough to let the filling speak for itself.

What sort of filling might one use here, you might ask? Traditionally, I'd go with potatoes and peas, green chiles, onion, ginger/garlic/corriander. I'm sure I used some sort of combination of these, but may have also included shredded carrots, as I am wont to do.

AND this has been, The Most Uninformative Blog Update of the Century. Thank you!

(Go read Vegan with a Vengeance. Isa has a fabulous samosa recipe in there. I truly could not improve on it, even if I did right this one down.)

Basic Ice Cream

Vegan ice cream is so much easier than I had ever imagined, provided you have a food processor. Pictured here is a almond butter banana treat.

In a food processor, purée chopped frozen bananas, almond milk, cinnamon, almond butter and maple syrup. Serve immediately or freeze in serving bowl. Voila!

Scramble and Hash Breakfast Burrito

Breakfast burrito! Filled with rosemary hash brows and tofu scramble.

Scramble: sauté garlic and onions till translucent. Add veggies (here I used mushrooms and finely chopped kale). Gradually crumble in well-pressed tofu. Add water occasionally to keep from sticking. Stir in spice mixture of sage, cumin, paprika, turmeric, nooch, salt and pepper. Cover and stir occasionally, adding more water if needed, for 10-15 minutes.

The wrapping is tricky. I always use aluminum foil to keep it held together tightly.

Smoked Tofu Pizza with Cashew Spinach Sauce

Killer pizza.

I usually use Vegan Dad’s dough recipe, but this time I used Isa’s. Both are stellar.

The tofu here was marinated overnight in Frank’s redhot, liquid smoke, balsamic vinegar and soy milk.

The sauce is a purée of spinach, cashews, coconut milk, basil, salt/pepper.

Topped with Daiya, mushrooms and artichokes.

Simple Lunch Meat

Seitan lunch meat: a rough guesstimate.

Mix 1/2c smushed white beans, 1c water, and a bit of oil with this eyeballed, follow-your-heart spice mixture: salt, paprika, onion powder, garlic powder, turmeric, ground fennel, sage, pepper, soy sauce. Mix with 1c and some change of vital wheat gluten. Shape into loaf, wrap generously in aluminum foil, and steam in veggie steamer for 1 hour. Then bake at 350 for another 45 minutes. Voila!

Basic Tofu Scramble

It’s amazing how much I love tofu scramble, considering how much I have always disliked scrambled eggs. It was the smell that got me. Ew.

I have prepared this dish so many times I could do it in my sleep. Start off with the onion garlic thing - sauté in a skillet (cast iron FTW) on medium-low heat until translucent. Crumble in well-pressed tofu with your fingers (serving shown here is 1/3 a package). Add a little bit of water to keep the tofu from sticking (continue to do this as needed until it’s done - which shouldn’t be very much). Stir a few minutes and add veggies - here I used snap peas and red peppers. Stir for 5 minutes, then add softer veggies like mushrooms and spinach. Grate in carrot just to be fancy. Add spice mixture - muy importante. I use an eyeball mix of cumin, paprika, sage, salt and pepper, turmeric, and nooch. Continue cooking another 5-10 minutes. Most important: follow your heart